Fill a small saucepan about 6 inches in diameter with enough oil to measure 2 inches in depth.
Heat the oil to 350Â°F on a deep fat frying thermometer or test with a cube of bread.
Working with 1 tortilla at a time, drop it into the hot oil.
Carefully push an empty can about 21/2 inches in diameter (such as a soup can), weighted with dried beans, down into the center of the tortilla to form a cuplike shape.
The oil will bubble up, so you may have to turn the heat down slightly.
Let it cook for about 30 to 45 seconds.
Using tongs and a pot holder, carefully remove the can with the tortilla basket from the oil, draining any oil back into the pot.
Slide the basket off the can and let it drain upside down on a double layer of paper towels.
Continue until all the tortillas have been used.
You may wish to make a couple of extras, as they keep very well for several days and can be refreshed in a warm oven.
Fill a large skillet halfway with water.
Bring it to a simmer.
Add salt, if you wish, and then the shrimp and simmer just until they turn pink.
Remove them with a slotted spoon to a small bowl, cover, and let them cool in the refrigerator.
Blanch the pea pods for about 15 seconds in hot water, drain, and rinse them under cold water to stop the cooking.
Blot them dry on paper towels.
In a small bowl, combine the salsa, sour cream, lime juice, vegetable oil, salt, and pepper and stir to blend.
Place 6 shrimp and some jicama in each basket.
Stand 3 pea pods upright in one corner of the basket.
Spoon the salsa mixture evenly over the 6 baskets.
Place 3 more pea pods in a fan-like arrangement on each plate with a cherry tomato where they come together.
Sprinkle on scallion slices